Ingredients
Scale
- 1 refrigerated pie crust (or homemade if you prefer, about 9 inches)
- 1 cup cooked chicken breast, shredded or diced (substitute with cooked sausage or pepperoni)
- 1 cup shredded mozzarella cheese
- 1/2 cup sliced black olives (optional)
- 1/2 cup diced bell peppers (any color, fresh or frozen)
- 1/2 cup sliced mushrooms
- 1/4 cup diced onions
- 3/4 cup pizza sauce (store-bought or homemade—my grandma’s tomato sauce is a favorite)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 egg, beaten (for egg wash to brush on crust)
- 1 tablespoon olive oil (for sautéing vegetables)
If you’re feeling adventurous, swap out the chicken for ground beef or a mix of veggies for a vegetarian option. My family loves mixing in some fresh basil leaves for an extra layer of flavor when the kids aren’t around to protest.
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature to get the crust golden and the filling bubbling without burning anything.
- Heat olive oil in a medium skillet over medium heat. Add diced onions, bell peppers, and mushrooms. Sauté for about 5-7 minutes, or until the vegetables are soft and fragrant. This step brings out the flavor and softens the veggies, a little trick I picked up from watching my grandmother patiently cook her sauces.
- In a mixing bowl, combine the cooked chicken, sautéed vegetables, pizza sauce, oregano, garlic powder, salt, and pepper. Stir everything together until well mixed. This filling is where the magic happens, blending savory and tangy flavors that will make your kitchen smell irresistible.
- Place one pie crust into a 9-inch pie dish, pressing it gently against the bottom and sides. Pour the filling mixture evenly into the crust, then sprinkle the shredded mozzarella cheese on top. Cheese is non-negotiable in our house—it’s the glue that holds this whole dish together.
- Cover the filling with the second pie crust, sealing the edges by pinching them together. Cut a few small slits on top to allow steam to escape. Brush the top crust with the beaten egg to give it that beautiful golden shine.
- Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. I like to peek at the 25-minute mark to make sure the crust isn’t browning too fast, which can happen if your oven runs hot.
- Remove from the oven and let the pot pie sit for 10 minutes before slicing. This resting time helps the filling set, so it doesn’t spill out when you cut into it—a lesson I learned the hard way on my first attempt!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International